In slow cooker, combined first 8 ingredients; mix well. Cover & cook on low for 8-10 hours or until pumpkin & apples are tender.
Meanwhile toss 1/2 c. pumpkin seeds with 1 tsp. canola oil and 1/8 tsp. salt. Spread in ungreased 15x10x1 baking pan. Bake at 250 degrees for 50-60 minutes.
Cool pumpkin mixture slightly, process in batches in blender. Transfer to large saucepan and heat through. Garnish with pumpkin seeds.
Originally Submitted
1/1/2018
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